Description
Creamy mini Nutella cheesecakes blend Italian chocolate magic with smooth cream cheese perfection. Rich dessert bites deliver pure indulgence that will delight chocolate lovers and tempt sweet-craving palates.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- ½ cup (148 milliliters) Nutella
- 1 large egg
Crust Ingredients:
- 1 cup (240 milliliters) Oreo cookie crumbs (about 10 cookies, finely crushed)
- 2 tablespoons (30 milliliters) unsalted butter, melted
Garnish Ingredients:
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon (5 milliliters) vanilla extract
- Whipped cream
- Crushed hazelnuts
- Chocolate shavings
- Nutella drizzle
Instructions
- Prepare the oven by heating to 325°F (163°C) and arrange mini muffin liners in a 12-cup pan.
- Combine crushed Oreo cookies with melted butter until the mixture becomes a uniform, moistened crumb base.
- Carefully distribute the Oreo mixture into each muffin liner, using approximately one tablespoon per cup, and firmly press down to create a compact crust.
- Place the muffin tin in the preheated oven and bake the crusts for 5 minutes, allowing them to set and develop a slightly golden edge before removing and letting them cool to room temperature.
- While the crusts are cooling, prepare the cheesecake filling by blending cream cheese until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate sugar, vanilla extract, and eggs into the cream cheese mixture, mixing thoroughly to create a silky, consistent batter.
- Gently fold Nutella into the cheesecake mixture, creating a marbled effect by swirling the chocolate spread throughout the filling.
- Carefully pour the Nutella cheesecake batter over the cooled Oreo crusts, filling each cup almost to the top.
- Return the muffin tin to the oven and bake until the cheesecake centers are just set but still slightly jiggly, approximately 15-18 minutes.
- Remove from the oven and allow the mini cheesecakes to cool completely at room temperature before refrigerating for at least 2 hours to firm up.
- Before serving, garnish with additional Nutella drizzle, whipped cream, or chocolate shavings for an elegant finishing touch.
Notes
- Customize the crust by swapping Oreo cookies with graham crackers or gluten-free alternatives for dietary needs.
- Use room temperature cream cheese to ensure a smooth, lump-free cheesecake filling that blends perfectly.
- Prevent cracks by avoiding overmixing the batter and baking in a water bath for gentle, even heating.
- Cool cheesecakes completely in the refrigerator for at least 2 hours to set properly and develop rich, creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg